Hi Patty. Just saw your post. If you are game, here is a great grilled chicken salad
(you could always just saute everything in a pan on the stove and it would still be good but grilled is scrumptious!)
4 oz spiral pasta (cook acording to package and run in cold water, drain and set aside)
4 boneless skinless chicken breast halves
1 zucchini, halved and cut lengthwise in half inch strips
1 red or yellow bell pepper, halved, seeded, and cut in half inch strips
1 small eggplant, halved and cut in half inch strips
4 cups romaine (or any combination of lettuce you like)
For the dressing, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1 packet artificial sweetener, 1 tablespoon dried chives (or two tablespoons minced red onion), 1 tablespoon fresh parsley, 1 teaspoon dijon mustard: mix well before you grill the chicken and vegetables so it will blend.
So, you brush the chicken and veggies with the dressing and grill. Then you combine the pasta, torn lettuce and veggies in a large bowl, add the rest of the dressing and toss to coat. Put it on large serving tray and top it with the chicken breasts that have been sliced. This makes 5 two cup servings with 240 calories, 3g fat, 3g fiber and only 290mg sodium for 4 WW points per serving.
Hope you try it and like it!